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Journal of Agriculture ›› 2022, Vol. 12 ›› Issue (4): 1-5.doi: 10.11923/j.issn.2095-4050.cjas2020-0128

Special Issue: 生物技术 水稻

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Quality Traits’ Analysis of Newly Approved Rice Varieties of Heilongjiang Province in 2019

YU Yanmin1,2,3(), YAN Ping2,3(), WU Hongtao2,3, LIU Haiying2,3, XU Zhenhua2,3, ZHANG Shuli2,3, WU Licheng2,3, YANG Zhongliang2,3   

  1. 1Heilongjiang Academy of Agricultural Sciences Postdoctoral Programme, Harbin 150086, Heilongjiang, China
    2Biotechnology Institute of Heilongjiang Academy of Agricultural Sciences, Harbin 150229, Heilongjiang, China
    3Northeast Branch Center of National Saline-tolerant Rice Technology Innovation Center, Harbin 150229, Heilongjiang, China
  • Received:2020-07-08 Revised:2021-01-13 Online:2022-04-20 Published:2022-05-19
  • Contact: YAN Ping E-mail:yym0409@163.com;yanping8011@163.com

Abstract:

To clarify the quality traits and breeding status of the latest rice varieties in Heilongjiang Province, a total of 52 japonica rice varieties approved in 2019 were selected and tested for the traits of brown rice rate, milled rice rate, cretaceous grain rate, chalkiness degree, amylose content, crude protein content, glue consistency and etc. The results showed that 100% of the varieties were up to the Level 2 high-quality rice standard, and the chalkiness grain rate and chalkiness degree of rice varieties in different accumulated temperature zones significantly varied. In the process of quality improvement, the first accumulated temperature zone should focus on improving the brown rice rate and head rice rate, while the gel consistency and amylose content in the second and third accumulated temperature zone should be improved, and the fourth zone should reduce the chalky grain rate and chalkiness degree, and improve the gel consistency and amylose content. Path analysis showed that chalkiness degree contributed directly and most to taste value, followed by crude protein content and gel consistency. Newly approved rice varieties of Heilongjiang Province in 2019 have good quality, and the taste value can be improved further based on the study.

Key words: rice, approved variety, quality trait, quality trait analysis, Heilongjiang Province

CLC Number: